This course provides an overview of the PRPs (prerequisite programmes for HACCP) in a Food Manufacturing environment and is based on the GFSI V7, ISO/ TS 22002-1 and the SANS 10049 standards. The course provides an understanding of the role of PRPs/GMPs in the Food Safety Management System. The course can be used as part of annual refresher training or induction training. The Implementing HACCP Workshop follows on from the PRP Workshop.

Who should attend:Food Production Staff, QC, Maintenance, Food Safety Team, Prospective/New Food Business Owners, Management or any person working in the food business who requires a sound general knowledge of PRPs.

COURSE CONTENT:

Food Safety Team - Roles and Responsibilities

Document and Record Control

Cleaning and Disinfection

Personal hygiene

Pest control and Waste Management

Maintenance and Engineering

Internal Audits

Receiving and Inspection of Raw Materials

Good Storage Practices and Stock control

Inspection and loading of finished product

Identification and Traceability

Product recall

Allergen management

Customer complaints

Process control

Food Defence

Consumer information

COURSE BENEFITS:

An overview of the Good Manufacturing Practices provided in a consolidated format

Real-life examples and group activities ensure a practical component to the training

Workshop can be tailored to ensure that problem areas are addressed

Workshop can be conducted in isiXhosa, IsiZulu, English and Afrikaans

Provides an excellent introduction for people who are thinking of starting their own food business

Delegates will each receive a handout containing the R962 (Regulations governing general hygiene requirements for food

premises and the transport of food) as well as the Codex Alimentarius - the Recommended International code of practice - General Principles of Food Hygiene

BBBEE Level 4 rated provider

This course is fast paced. All delegates attending should have an excellent level of literacy.